How To make Mushroom Pate 3
1 lb Fresh mushrooms
1/4 c Butter or margarine
1/3 c Minced onion
1/3 c Finely chopped celery
2 Eggs
3 oz Cream cheese, softened
3/4 c Fine dry bread crumbs
1 ts Salt
1/2 ts Basil leaves, crushed
1/4 ts Rosemary leaves, crushed
1/4 ts Oregano leaves
1/8 ts Ground black pepper
Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes about 5 cups); set aside. In a large saucepan melt butter. Add onion and
celery; saute until tender, about 5 minutes; set aside. In a large mixing bowl beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, black pepper and reserved onion and celery mixture and mushrooms. Stir until mixture is well blended and smooth. Butter a 7 x 4 x 2 inch loaf pan. Cover the long side and bottom of pan with a strip of waxed paper leaving a 1-1/2 inch overhang. Spoon mushroom mixture evenly into pan. Cover top of pan with foil. Bake until firm, about 1-1/2 hours. Cool in pan until lukewarm. Remove from pan using waxed paper overhang as an aid; discard paper. Serve at room temperature with crackers as an appetizer garnished with mushroom slices, grated carrot and chopped onion, if desired. Yield: 12 to 14 portions.
How To make Mushroom Pate 3's Videos
Mushroom pâté Recipe
Hey guys,
I've been wanting to do some sort of mushroom dip for a while but was struggling to come up with one until I realized that mushrooms are ideal for a pâté. Use whatever mushrooms are accessible to you and the herb of your preference. Easily made vegan by using vegan butter.
Ingredients:
1 oz dried mushrooms (chanterelles)
1 cup boiling water
8 oz baby bella mushrooms. liced
1/2 medium white onion, sliced
5 oz shiitake mushrooms, Sliced
4 tbsp butter, divided
4 cloves garlic
1 tbsp thyme
1/2 tsp salt
1/2 cup white wine
1/3 cup mushroom liquid
1/4 cup roasted pistachios
1/4 cup roasted hazelnuts
2 tbsp nutritional yeast
Freshly cracked black pepper to garnish
Chives to garnish
Preparation:
1. In a large heat-proof bowl, add boiling water to dried Chanterelle mushrooms and let hydrate for 30 minutes. Drain and rough chop mushrooms, reserving the liquid.
2. In a large heavy bottom pot on medium high heat melt 2 tbsp butter and add sliced onions and shitake mushrooms. Cook until lightly browned, about 5-7 minutes. Remove from pan and set aside.
3. Add the remaining 2 tbsp of butter to the pan along with baby Bella mushrooms and chopped rehydrated Chanterelle mushrooms. Cook until lighting browned, about 5-7 minutes.
4. Add shiitake and onion mixture back to the pot along with garlic and thyme. Cook until garlic is fragrant about 1-2 minutes.
5. Deglaze with white wine and cook until most liquid is evaporated. Add mushroom liquid and cook until most liquid is reduced, about 3-5 minutes. Transfer mushroom mixture to
heat proof bowl and allow to cool.
6. Add pistachios, hazelnuts, mushroom mixture and nutritional yeast to a food processor and processor until fully combined and desired consistency. (It should be homogenous but you still want some texture)
7. Chill and serve. Garnish with black pepper and chivess
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Easy Homemade Pate with Mushrooms and Herbs | Quick Vegan Recipe
Do you know how you can quickly and easily make a gluten-free and dairy-free vegan pate? So, today's culinary adventure is Homemade mushroom pate with herbs!
This plant-based recipe is pretty simple, but the result will surely please you. The pate turns out to be very airy, like mousse. It spreads easily over crackers and toasts. This vegan pate can be a great addition to your breakfast.
Don’t miss a new culinary adventure next week!
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Creamy VEGAN mushroom lentil pate | HEALTHY recipe | VEGAN Pâté | Cook and Flip
CREAMY VEGAN mushroom lentil pate / HEALTHY recipe / VEGAN Pâté / Delicious and easy appetizer recipe / Homemade vegan pate
This vegan mushroom lentil pate is the perfect appetizer or spread for crackers, bread, or veggies. Made with a combination of lentils, mushrooms, carrots, onion, garlic and spices, it's packed with flavor and protein. It's also easy to make and can be served chilled or at room temperature.
Give it a try and let us know what you think in the comments below!
#vegan #veganfood #veganrecipes #mushroom #lentils #pate #appetizer #spread #veggies #cookandflip
Mushroom Pâté (Vegan, oil free, taste sensation!)
This has to be one of the most amazing tasting dishes I have made so far, wowsies! Makes me happy knowing it's vegan and oil free, let alone how easy it is along with the fabulous taste.
Mushroom Pâté
Makes 1 Cup
12 minutes preparation, 8 minutes cooking
Ingredients
• 1 small brown onion diced
• 2 cloves garlic crushed
• 200 grams button mushrooms (or mushroom of your choice)
• 2 Tbsp. soy sauce
• 1-2 Tbsp. sour cream either cooked or uncooked (recipe at )
• 1 tsp Nutritional yeast flakes
• 1 tsp mixed dried herbs
For full recipes go to
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I cook tasty healthy wholefood plant based recipes that are either low fat or contains very little to no oil. I try to use unprocessed foods and avoid as much extra salt, sugar and secret nasties as possible. However there will be exceptions because we all need a little treat sometimes! I am doing these videos to not only help other people to learn Vegan cooking, but also to challenge myself as I have only been Vegan for less than a year and need to increase my own recipe knowledge. I have always loved cooking but it certainly is not my day job. Join me on my Vegan Adventure!
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Chef Josh's Mushroom Pâté: A Fine Dining Delight Made Simple!
Dive into the world of mushrooms with Chef Josh as he crafts an exquisite Mushroom Pâté using oyster, king trumpet, shiitake, and portobello mushrooms. Enhanced with buttery shallots, aromatic thyme, and a splash of dry sherry, this dish reaches gourmet heights. And let's not forget the cream cheese that adds that velvety touch! Experience fine dining in the comfort of your home with this easy-to-follow recipe.
Mushroom Pâté
All patés are not created equal. They don't have to be dense, heavy and decadently rich. In this version, an assortment of mushrooms, toasted walnuts and Parmesan cheese are the main ingredients. A coarse consistency is key to the great texture of the finished product. Served on a baguette or crackers or just grab a spoon and dig in. It's that good. For the complete recipe and thousands more original cooking and technique how2's, please visit how2heroes.com